Mongolian Meatballs

Why You’ll Love This Recipe

These Mongolian Meatballs combine the best of two comfort food worlds: hearty meatballs and a rich, sticky Asian-inspired sauce. The ginger and garlic infuse each bite with aromatic warmth, while the brown sugar and soy sauce create that perfect balance of sweet and salty. Plus, it’s a one-pan meal when you cook the broccoli alongside the meatballs, making cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds ground beef
• 4 green onions, finely chopped (plus more for serving)
• 2-inch piece fresh ginger, grated (or 2 tablespoons ginger paste)
• 6 cloves garlic, minced or grated
• 1 head broccoli, cut into florets
• 1 tablespoon olive oil

Sauce:

• 1 tablespoon vegetable oil
• 1 cup low-sodium soy sauce
• 1 cup brown sugar
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• ⅔ cup water
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch (whisked with 1/2 cup water)
• Kosher salt and pepper, to taste

To garnish:

• 3 green onions, thinly sliced
• Sesame seeds

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together ground beef, chopped green onions, grated ginger, and minced garlic. Season lightly with salt and pepper.
3. Form the mixture into meatballs, about 1 to 1½ inches in diameter, and place them on the prepared baking sheet.
4. Bake for 15–20 minutes or until fully cooked through and browned on the outside.
5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add broccoli florets and sauté until bright green and crisp-tender, about 4–5 minutes. Remove from the skillet and set aside.
6. In the same skillet, heat vegetable oil. Add minced garlic and ginger, sauté for 1–2 minutes until fragrant.
7. Pour in soy sauce, brown sugar, water, rice wine vinegar, and red pepper flakes. Stir and bring to a gentle simmer.
8. Whisk the cornstarch slurry into the sauce and cook until thickened, about 2–3 minutes.
9. Add baked meatballs and broccoli into the skillet, tossing to coat in the sauce.
10. Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use ground turkey or chicken for a leaner option.
• Swap broccoli for snow peas, green beans, or bok choy.
• For extra spice, increase red pepper flakes or add a drizzle of sriracha.
• Make it gluten-free by using tamari instead of soy sauce.
• Add pineapple chunks for a sweet tropical twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat until warmed through, adding a splash of water if needed to loosen the sauce. The meatballs can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs and store them in the fridge for up to 24 hours before baking.

Can I use frozen broccoli?

Yes, just steam it first before adding it to the sauce so it doesn’t release too much water.

How do I make the sauce thicker?

Add a little more cornstarch slurry and simmer until it reaches your desired consistency.

Can I cook the meatballs on the stovetop?

Yes, pan-fry them in a little oil until browned and cooked through.

What can I serve with Mongolian Meatballs?

They pair well with steamed rice, fried rice, or noodles.

Is this recipe spicy?

It has mild heat from the red pepper flakes, but you can adjust to taste.

Can I make this without sugar?

You can reduce or replace the brown sugar with honey, maple syrup, or a sugar substitute.

How do I prevent dry meatballs?

Avoid overmixing the meat and don’t overbake; cooking just until done keeps them juicy.

What’s the best way to freeze meatballs?

Bake them first, let them cool, then freeze in a single layer before transferring to a freezer bag.

Conclusion

Mongolian Meatballs are a crowd-pleasing dish that blends tender, flavorful meatballs with a glossy, sweet-savory sauce and fresh vegetables. Whether served over rice for a comforting weeknight dinner or as part of a party spread, they’re sure to disappear fast. With make-ahead and freezer-friendly options, this recipe is as practical as it is delicious.

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